Quiche is meant to be a light fluffy egg custard with the ability to accept an array of tasty fillings. For this recipe, I did a very quick sweet potato crust and filled my it with vegetables, ricotta cheese, and a little grated nutmeg. This quiche is great to make a quick dinner and then have leftovers for an easy breakfast or lunch the next day.
Heat oven to 425 degrees. Place a rack in the center of your oven.
For the Crust:
Finely grate 2 ½ cups of sweet potato. (Or regular potato) Mix it in a bowl with 1 Tbsp of oil. Press into the bottom and up the sides of a 9 inch pie dish and bake for 15 minutes. Remove from the oven and lower the temperature to 400 degrees.
For the Filling:
1 bunch of kale, stems removed and chopped fine.
1 small onion, diced
½ cup sweet pepper, diced
¾ cup ricotta cheese
¼ cup grated cheese, I used gouda
1 Tbsp freshly chopped herbs, whatever you like
½ tsp of salt and pepper
¼ tsp of freshly grated nutmeg
Sauté the kale, onion, and pepper until soft. In a separate bowl, mix together the eggs, cheeses, herbs, salt, and pepper. Add in the cooked kale mixture and pour into the partially baked potato crust. Freshly grate the nutmeg over top and bake until the center is set, about 20-25 minutes.
Recipe and photos by Meghan Feilmeier
Follow her on Instagram: @meghan_moves and @meghan_feilmeier_photography